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Dai! Every year we sense the festive season is nig

Dai! Every year we sense the festive season is nigh as soon as the wines of Gabrio & Giotto Bini from the mythical island of Pantelleria have landed in The Netherlands, and this year it is no different.

As of this month, the 2022 vintage of is available, which was approved by our friend Lorenzo who visited the volcanic island this summer. There is nothing like these wines, and we are happy to have these oenological monuments back in stock as long as supply lasts.

Above, cuvées Serraghia Bianco, Heritage, Fanino and Rouge Onda as well as a few shots of the visit, courtesy of @lr_malnatt!

🗿🗿🗿🗿🗿🗿🗿🗿🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🏹🏹🏹🏹🏹🏹🏹🏹🏹🏹🏹🏹🏹

@gabrio_bini
@serragghia
@giotto_bini
#serraghia
#gabriobini
#pantelleria
#pantelleriadreaming
#zibibbo
#muscatpower

The portfolio tasting was a big blast! We’re ful

More adventures on the wine route! Figo, Dick and

More adventures on the wine route! Figo, Dick and Olivier recently visited Slobodné in Slovakia and Gut Oggau in Burgenland. It was an inspiring trip, full of biodynamic wisdom. We brought our analog camera…

1-5: At Slobodné, 2023 was the most disastrous vintage sinds the 80s, harvesting only about 3000L of juice in total. However, the 2022 vintage was plentiful, which allowed them to make a range of affordable mono-cépage everyday-wines fermented in ovoid fermenters, like Veltlina and the new orange Devina, as well as allowing the return of the stunning Oranžista. In the vineyards, although this year was tough, the biodynamic efforts are paying off, and tasting a number of cuvées vertically showed increase in energy and purity year after year. The future of natural wine in Slovakia is in great hands, and Katarina, Miso, Agnes and Andrea are definitely putting in the work!

6-10: At Gut Oggau alongside the Neusiedlersee, Stéphanie and Eduard luckily had a more bountiful vintage, even though there were some downy mildew-pressures. In their new high-density planted vineyards of PIWI varieties, these problems were less apparent and the wines made from these cuvées, although from younger vines, are full of taste and texture. The vines in these vineyards are stake-trained, and are brimming with life due to the sowing of 15+ cover crops and the planting of trees, as well as the work with horses, which Eduard seems as essential to move to an even more holistic way of incorporating biodynamics into their lives and wines. We were also showed the press from 1810 they restored themselves, making clear to us that some of their wines are exercises in patience. Since 2016, the reds are treated the same as the whites/rosés and oranges: some part of the harvest gets a direct press and some sees some maceration. We tasted balanced 2023s from barrel, as well as focussed 2021s and 22s over lunch, which once again confirmed that their extremely laborious vineyard- and cellar work definitely pays off. Impressive and inspiring!

More Burgenland news coming soon...

@gutoggau
@slobodne
#slovakia
#burgenland
#gutoggau
#slobodne

Exciting newsflash: we received the first part of

Exciting newsflash: we received the first part of the new vintage by Léo Dirringer! A number of his highly expressive, great value cuvées are available from this month onwards, including his airy, mineral driven Riesling Les Galets and the bright macerated Gewurztraminer Virose.

Above some shots from our insightful visit to his cellar in Dambach-la-Ville in October 2022. Thanks Léo!

We’re expecting the second part of the new vintage, including Pur Jus, by the end of fall. For further info, please check out the website, or get in touch, especially for professional inquiries. 🫶

@leo.dirringer
#léodirringer
#domaineruhlmanndirringer
#alsace

Adventures on the wine route! Figo and Eva visited

Adventures on the wine route! Figo and Eva visited some of our friends in (French) Catalonia, talking about the 2023 vintage, the state of the vineyards, the domaine and future plans.

1-4: At Domaine Matassa, although drought was one of the biggest challenges this year, @tomlubbe feels like he is getting a grip on the centuries-old Mas Ferriol, and things are moving in symbiosis. The vines are healthy and therefore resilient, and in the cellar the wines are moving to tranquility with relative ease. Also, olive oil… 🥹

5-6: At @vinyestortuga and @fruita_analogica, Jurriaan and Dido had their most intense harvest ever, but they’re happy all the grapes are processed and in and their newly planted vineyards are doing the best they can. Also, they’re not only raising their wines in the old cooperative building of Rabòs, but also their little Uma!

7-10: Wilfried García of @domaine_cotze started his project in Cerdagne, high in the Pyrénées, planting grapes like Savagnin, Jacquère and the pictured Mondeuse, amongst other cold-climate varieties. These vines are slowly reaching maturity, and were definitely challenged by the lack of rainfall over the last few years, Cerdagne being more arid then in Rivesaltes, for instance. However, Wilfried is hoping to produce his first wine of his own Cerdagne-vines this year, which is very exciting news. Also, Wilfried just harvested pears and apples for his high-altitude cider and fruit juices. Purity is the common denominator! 🏔️

#roussillon
#cerdagne
#catalunya
#domainematassa
#vinyestortuga
#fruitaanalogica
#domainecotzé

Above, some shots of us being shown around the vin

Above, some shots of us being shown around the vineyards and cellar of Clos du Tue-Boeuf by Zoé and Louise Puzelat, in celebration of the arrival of a bunch of new 2022s!

In their cellar in Les Montils, Zoé and Louise work alongside their father Thierry, who played a major role in the natural wine movement in the Loire from the 90s onwards. Since then, they've been producing clear-cut, elegant and terroir-expressive natural wine. Their wines are multi-purpose, from suiting restaurant settings and wine pairings to apéro-time and fun bar-drinking.

The 2021 vintage in the Loire was disastrous, with the Puzelat's losing more than 90% of their grapes, but due to the relative abundance in the 2022 vintage, we are happy to be able to offer classics like Le Petit Buisson, Frileuse, Vin Rosé and Rouillon. However, we're also very excited about the comeback of La Gravotte Rouge (Pinot Noir + Pinot Gris), their great Pineau d'Aunis and La Guerrerie, the addition of new cuvée Les Madères (old-vined Chenin Blanc...) and a few fun (distilled…) easter eggs and magnums included in this shipment.

All in all, with Zoé and Louise doing a lot of great work in the vineyards and cellar alongside Thierry, we cannot wait for next chapter of Clos du Tue-Boeuf, but we're sure they will be making no-fuss, bright, distinctively Loire-wines for everyone.

Further info available online. Get in touch for extra info or a taste of the 2022s.

(Cat pictured on slide 3 used for algorithmic purposes, of course!)

#closdutueboeuf
#puzelat
#cheverny
#touraine
#rouillon

We’re very pleased to share that the wines of Wi

We’re very pleased to share that the wines of Wilfried Garcia are back in and are in great condition, all punchy and full of precision.

Wilfried is working from his cellar at an altitude 1300m in Cerdagne, a high-altitude plain close to Andorra in the Pyrénées, where he co-planted two hectares of Mondeuse, Gamay, Pinot Noir, Savagnin and Jacquère, amongst others. He is readying his domaine for making mountainous, fresh wines in the Roussillon, a region known for warm-climate varieties and styles.

As Wilfried is waiting for his own vines to reach maturity, he is crafting wines from Roussillonais varieties grown close to the Mediterranean. These wines, made using short macerations and multi-color blends, not only echo the work of Domaine Matassa where Wilfried spent two seasons, but also feel cool-climate-esque, with freshness, clarity and litheness.

All wines are available online, but please do not hesitate to get in touch for extra info on Wilfrieds work!

#domainecotzé
#cerdagne
#cerdanya
#pyrénées

⛰️🏔️⛰️🏔️🏔️⛰️🏔️⛰️⛰️🏔️⛰️⛰️🏔️⛰️⛰️🏔️🏔️🏔️⛰️⛰️⛰️⛰️⛰️🏔️🏔️🏔️⛰️⛰️⛰️🏔️🏔️🏔️⛰️⛰️⛰️

After a long hiatus, the wines by Tanca Nica are b

After a long hiatus, the wines by Tanca Nica are back in stock, and available from this month onwards!

Nicoletta and Francesco produce focussed, intense wines on the volcanic island of Pantelleria, made of grapes trained in the traditional ‘alberello’ method. After a disastrous 2021-vintage, the somewhat cooler 2022-vintage was one of (relative) abundance as well as one of great quality of fruit, with lower alcohol percentages and refreshing acidities.

Because of the quantities, Nicoletta and Francesco were able to produce a number of cuvées they do not release yearly including a collaborative wine, but staples like their passito and single-plot cuvées -limited to 200 bottles produced in total- are in stock and available too. For elaborate info, please check the website or get in touch! Pantelleria Dreamin’…

@tanca_nica
#sokisoki
#firrifirri
#zibibbo
#muscatpower
#pantelleria

🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋🌋

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